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This book was developed to increase the student’s understanding of garde manger, both as a style of cuisine and as a tool to enhance the efficiency and value of cookery. Emphasizing techniques of cooking over specific recipes, it covers a broad range of dishes―from cold sauces to plated appetizers to hors d’oeuvres. With a focus on creativity, it devotes separate chapters to the principles of plate presentation, buffet design, food art and sculpted centerpieces. Designed for the contemporary kitchen, it prepares students for a variety of situations, from a la carte menus to theme-based events, buffets and brunches.
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Description For courses in Garde Manger, Banquets & Catering, & Charcuterie. This book was developed to increase the student's understanding of garde manger, both as a style of cuisine and as a tool to enhance the efficiency and value of cookery. Emphasizing techniques of cooking over specific recipes, it covers a broad range of dishes--from cold sauces to plated appetizers to hors d'oeuvres. With a focus on creativity, it devotes separate chapters to the principles of plate presentation, buffet design, food art and sculpted centerpieces. Designed for the contemporary kitchen, it prepares students for a variety of situations, from a la carte menus to theme-based events, buffets and brunches.
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- PublisherPearson
- Publication date2009
- ISBN 10 0131700588
- ISBN 13 9780131700581
- BindingPaperback
- Edition number1
- Number of pages336
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Garde Manger: The Cold Kitchen
Published by
Prentice Hall
(2009)
ISBN 10: 0131700588
ISBN 13: 9780131700581
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